NUTRITION

SERVINGS

INGREDIENTS

2.75 oz pork shoulder

1 tbsp gochujang

1 tbsp tamari

1 clove garlic

2 medium corn tortillas

0.5 cup non-fat Greek yogurt

1 cup shredded cabbage

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork shoulder into thin, bite-sized strips to mimic the texture of pork belly while keeping the protein high.

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, and minced garlic to create the glaze.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the pork strips until they are browned and crispy on the edges, roughly 6-8 minutes.

• 4

  Pour the gochujang glaze over the pork and toss continuously until the sauce reduces into a thick, sticky coating.

• 5

  In a separate bowl, toss the shredded cabbage with rice vinegar, sea salt, and black pepper for a quick, crunchy slaw.

• 6

  Briefly warm the corn tortillas in a dry pan or over a gas flame until soft and slightly charred.

• 7

  Assemble the tacos by spreading a layer of Greek yogurt on each tortilla, followed by the spicy glazed pork and the tangy slaw.